I always thought a cold pan was fine for searing scallops... until last night

For years, I just dropped my scallops into a pan right from the fridge and cranked the heat. Last night, I tried the method from a cook I worked with in Charleston: let the pan get screaming hot for a full three minutes first, then add the oil and scallops. The difference was crazy... they got that perfect crust in half the time and didn't stick at all. What other small changes like this have made a big difference for you?

2 comments

2 Comments

the_holly14d ago

Been there. Ruined a few good scallops the same way. That crust is everything.

charlie_stone7214d ago

Honestly that screaming hot pan method is overrated and wastes a ton of gas. A medium hot pan works just fine if you pat the scallops dry first. That crazy high heat just smokes up your kitchen and you risk burning the oil. The real trick is not moving them around, not just cranking the burner to max. Seen too many people end up with bitter, scorched scallops going for that restaurant style blast furnace heat at home.